4/10/09

Are these coconut truffles? Or mini candy bars/bites?
I wasn't sure what to call them.
They do remind me of a Mounds candy bar, but better in taste and texture.
I was trying to re-create a healthier version of a Mounds bar without all the chemicals;.
I just wanted pure high quality dark chocolate and creamy coconut center.
Oh and of course a touch of salt on top with a roasted salted almond.
It's heavenly I tell you, just heavenly. If you're a big coconut fan, then you simply must make these.
If you like these truffles, come see what else I did with coconut: coconut clusters.
Almost like a truffle....Simple to make. Decadent and addictive.

Cook notes:
I used salted almonds to place on the tops of the bars before they hardened. I also made a batch using dark chocolate and milk chocolate. Loved them both ways. Keep in mind the dough/candy is very sticky so use wet fingers when molding them into a pan or molding/rolling them into balls. I prefer making these into balls or oval shapes instead of bars. But do what you like.
Combine coconut with condensed milk, add a pinch of salt and mix until smooth.
Refrigerate for 20 minutes to harden up. At this point you can: place the mixture into a small pan and cut out bars after they’ve hardened OR you can roll them into oval shapes (like eggs) or balls.
I chose the latter since it’s a lot easier than slicing them into bars. The dough is very sticky so use wet fingers to mold. After you’ve molded them into balls or ovals, place on parchment lined trays and put in fridge for at least an hour before dipping into chocolate. I also found it a lot easier to gently freeze them a bit (like 5-7 minutes before dipping into chocolate).
Melt the chocolate in a double-boiler. Using two forks roll/dip the balls in the chocolate, making sure to coat all sides. Place on a rack and top with an almond or two if desired.

When all are done refrigerate until the chocolate hardens.
Should make about 15 – 18, depending on the size you roll them.

Mounds and Reese's cups are my favorite candies. I don't eat them very often because, well, there's so much crap in them. I'm so glad that you've figured out a healthier version of my favorite treat. How delightful! They look totally delicious!

I have a great tip. Use ice cube trays to mold the coconut. The kind I have are small round shaped. Press into the molds and place in freezer to firm up. Once you're ready to dip in the chocolate, pop out of the freezer and snap the coconut bits from the ice cube tray, dip and set!

I don't know how much these would work with almond or coconut milk but I have a recipe for chocolate coconut lime truffles that are made with full fat coconut milk. http://julesfood.blogspot.com/2013/02/coconut-key-lime-dark-chocolate-truffles.html

We make Mounds bars every yr. for Christmas. We have everyone spoiled along with our cookies. In the recipe I have you use confectionery sugar along with Coconut & cond. Milk.. You really have to dig in to mix it thats why I make them when Hubby is home so he can do it lol. It makes it firmer so you can roll into bars,or balls. They are refrigerated not frozen, We form them into the small bars, refrigerate, & dunk in melted dark choc. The recipe I have makes like 77 small bars.They are delish everyone raves about them!!!

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Unique eats, creative recipes, as simple as possible.What drives me to create? Seeing dishes in restaurants, meals created on TV, recipes in cookbooks/online, and I always think to myself why didn’t they add this or why did they leave out that? Love to question, love to research, and love to learn about combining different flavors and textures in recipes.Recipe creations please email: vanillasugarblog@aol.com